Mediterranean Butterflied Leg of Lamb

1.5kg boneless / butterflied lamb leg

3 sprigs rosemary, leaves only, finely chopped

4 anchovy fillets, finely chopped

6 cloves garlic, finely chopped

2 tbs baby capers, finely chopped

1/2 cup olive oil

1 lemon, juiced

1 large iceberg lettuce, cut into 8 wedges

1/2 cup sour cream

1/2 cup natural yoghurt

1/2 tbs dijon mustard

1 tbs Cobram Estate Extra Virgin Olive Oil

1/2 tsp white sugar

1 small clove garlic, crushed and finely chopped

Sea salt and pepper, to taste